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Mick in the Kitchen
Mick's Green Chili
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I first encountered Green Chili in the early '80s at Rev. Taylor's restaurant in Niwot, Colorado. It was just about the time that their version had won a 'Best of ...' award from the Boulder Daily Camera. I was only intermittently carnivorous at the time, having been a vegetarian for a long time and the dish was unknown to me. Green Chili? I was intrigued -- and delighted. I haven't eaten there in a number of years so I really don't know how the chili is these days. This version, though, was inspired by my first, happy experience.
I should add here that, this, my version, is not, necessarily, a heart- healthy dish though it may well have less fat than your breakfast muffin. Here are a few tips before you proceed. Open a beer or make your-good-self a gin-and-tonic. Take your time with this dish and be sure to savour your seasonings.
Make the salsa first. You can 'squish' the tomatoes in a bowl with your hands. When I use cilantro I use just the leaves -- I really don't know why -- but this may affect your quantities. I usually get a whole bunch, strip the leaves off, then rinse them and chop them. If you use the lighter stems, too you'll probably get more cilantro -- and, in my book, this can only be a good thing. (If you don't like cilantro, don't even bother with this dish.) Use jalapenos to your taste -- but don't be timid. There will be purists out there who will scowl at all the canned stuff -- who will insist on fresh-roasted chilis, homegrown tomatoes and fresh jalapenos. If you can easily acquire those ingredients, good for you. But tomatoes are often tastier -- and more nutritionally rich -- from a can. Fresh-roasted chilis are seasonal and the canned jalapeno to me has a certain 'je ne sais quoi' that has more to do with warmth than heat. Letting the chili sit overnight softens the effect of the jalapeno, but this is a spicy dish so you might want to try it out before you serve it to your in-laws. Feel free to use less than the whole small can but, again, don't be timid.
If you brown the pork gently, then you can add the cumin at the same time. I like lots of cumin -- and this is my recipe so I suggest at least 1 Tablespoonful (1Tbs) -- more is better. And do not be scared by the amount of oil -- in fact, use more if you want -- it will be skimmed at the end, and more oil can actually help de-fat the pork and make a better roux. And do make sure that you get nicely marbled fatty pork -- this is not a dish that benefits from tough meat.
Salsa:
- 1 14oz. can tomatoes, chopped
- 1 4oz. can chopped jalapenos
- 1 bunch scallions, chopped
- 3 cloves garlic, minced
- half bunch cilantro, stems removed and chopped
- salt and black pepper to taste
Mix all the ingredients together and set aside.
Green chili:
- 3 lbs or more, boneless shoulder or butt pork roast, cubed
- half cup of vegetable oil
- half cup flour
- 1 28oz. can mild green chilis, chopped
- 1 lb tomatillos, diced
- 2 cups chicken stock, heated
- half bunch cilantro, stems removed and chopped
- cumin
- salt and black pepper to taste
Brown the cubed pork in batches in the oil and set aside. Sprinkle the flour in the oil and cook over medium heat until it darkens slightly and forms a roux. This will take at least 5 minutes. Add the heated stock, stirring constantly to avoid lumps. Add the browned pork cubes, the chilis, the tomatillos and the remaining ingredients to taste. At this point you may want to add some water to thin the consistency and avoid burning the bottom of the pot. Add half or more of the salsa and cook gently, covered, for 1 hour. Remove the pot from the heat, let the contents relax and gently skim the fat and oil from the surface. When you have removed what you can, refrigerate the chili and skim again the next day. Like many other stews, this one benefits from being left overnight.
An old friend, Larry Worster, makes a chicken version of this - but I've never tried it. I have no doubt it's very good.
As always, take your own risks with this - adjust it 'til you like it your way.
Enjoy.
Mick
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